CN1116209C - 包含容器和即饮饮料的组合件及其制备方法 - Google Patents
包含容器和即饮饮料的组合件及其制备方法 Download PDFInfo
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F16—ENGINEERING ELEMENTS AND UNITS; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVE FUNCTIONING OF MACHINES OR INSTALLATIONS; THERMAL INSULATION IN GENERAL
- F16K—VALVES; TAPS; COCKS; ACTUATING-FLOATS; DEVICES FOR VENTING OR AERATING
- F16K31/00—Actuating devices; Operating means; Releasing devices
- F16K31/12—Actuating devices; Operating means; Releasing devices actuated by fluid
- F16K31/18—Actuating devices; Operating means; Releasing devices actuated by fluid actuated by a float
- F16K31/30—Actuating devices; Operating means; Releasing devices actuated by fluid actuated by a float actuating a gate valve or sliding valve
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1524—Inert gases, noble gases, oxygen, aerosol gases; Processes for foaming
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F16—ENGINEERING ELEMENTS AND UNITS; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVE FUNCTIONING OF MACHINES OR INSTALLATIONS; THERMAL INSULATION IN GENERAL
- F16K—VALVES; TAPS; COCKS; ACTUATING-FLOATS; DEVICES FOR VENTING OR AERATING
- F16K31/00—Actuating devices; Operating means; Releasing devices
- F16K31/44—Mechanical actuating means
- F16K31/53—Mechanical actuating means with toothed gearing
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F16—ENGINEERING ELEMENTS AND UNITS; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVE FUNCTIONING OF MACHINES OR INSTALLATIONS; THERMAL INSULATION IN GENERAL
- F16K—VALVES; TAPS; COCKS; ACTUATING-FLOATS; DEVICES FOR VENTING OR AERATING
- F16K33/00—Floats for actuation of valves or other apparatus
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- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
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- General Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
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Abstract
本发明涉及一种包含容器和置于所述容器内的长期限饮料的、并且在压力下的组合件,其中该饮料是含有0.5-5g/l的一氧化二氮或二氧化碳的奶基饮料,并且其中该容器带有相对于所述容器总体积的9-15%的上部空间,所述空间用氮饱和,使得其相对压力为1.5-4巴。
Description
本发明涉及一种包含有容器,和置于容器内的长期限饮料的组合件,所述饮料是即可饮用和处于压力下的。
英国专利2 299 978已经涉及一种在压力下的、即可饮用的、包装在一个容器中的饮料。这种饮料是奶基的,并且含有一氧化二氮或二氧化碳。这种包装体系相关的缺点如下:首先,在使用时,也即是在消费者打开容器时,得到的泡沫很少;其次,这种饮料仅仅被巴氏灭菌,所以应该置于冷柜中出售,而且没有提供上部空间以防止形成的泡沫从容器中溢出,最后,这种饮料是仅仅设计成冷饮用。美国专利4996 823和5 009 901涉及一种包封饮料的方法,以及所得到的包装物,其中饮料是包装在两个分开的小腔中。主腔含有饮料,体积小一些的副腔戳有一个小孔,其中含有气体,当容器被开封后,气体通过所述小孔逸出,在饮料的表面产生泡沫。这种方法的缺点是,它是一种复杂的,因而是成本高的系统。
本发明的目标是提供消费者一种即饮饮料,当包装饮料的容器打开时,该饮料可以发生厚的、保持时间长的泡沫;一种能够在室温下保存一年的饮料;一种当消费者打开容器后不会溢出的饮料;和最后,一种既可以冷饮也可以热饮的饮料。本发明也提供一种不带副腔的标准的包装方法。
本发明涉及一种含有一个容器、和置于所述容器内的长期限饮料的、并且在压力下的组合件,其中饮料是含有0.5-5g/l的一氧化二氮或二氧化碳的奶基饮料,并且其中容器带有占所述容器总体积9-15%的上部空间,所述空间用氮气饱和,使得其具有1.5-4巴的相对压力。
已经发现,根据本发明,在上部空间存在的氮气可以保持容器的压力,并且使一氧化二氮或二氧化碳保持在溶液中,而不致逸入上部空间。仅仅在上述所定义量的溶解的一氧化二氮或二氧化碳及所定义量的上部空间氮气的条件下,才能得到大量的泡沫。如果一氧化二氛或二氧化碳的量低于5g/l,泡沫的量就不足,如果超过5g/l,压力就太高,消毒时就会使容器变形。在倾倒的时候,该即饮产品产生1-5cm厚的泡沫体积。
本发明所用的容器没有限制。同样可以使用金属包装或瓶子。在金属包装的情况下,所设想的体系优选是现有技术已知的铝质易拉罐体系。在使用瓶子的情况下,优选采用塑料瓶,例如聚酯或聚对苯二甲酸乙二酯(PET)瓶。
奶基饮料是选自稀牛奶、正常牛奶、全脂牛奶、全脱脂牛奶或部分脱脂牛奶、浓缩牛奶、加入咖啡香料的牛奶、加入咖啡粉或咖啡提取物的牛奶、加入香料的牛奶、酸化或发酵牛奶,或加入可乐的牛奶。该奶基饮料可以含有乳脂或另一种外源脂肪,例如棕榈油、菜籽油、豆油或油类和乳脂的混合物。
在本说明书中,术语“稀牛奶”是指含有0.5%以上非脂肪固体,优选0.5-8.5%的非脂肪固体的牛奶。术语“正常牛奶”是指标准的市售牛奶,例如,非脂肪固体含量为8.5-9%的一种牛奶。术语“浓缩牛奶”是指非脂肪固体含量大于14%,优选非脂肪固体含量为14-20%的牛奶。术语“加入咖啡粉的牛奶”是指加入速溶咖啡粉,例如每升牛奶加入0.2-4g咖啡粉的奶基品。术语“加入香料的牛奶”是指带有水果香料,如草莓或树莓香料或任何其他类型的香料的奶基品。术语“酸化牛奶”是指通过加入柠檬酸、乳酸、苹果酸或其他农业食品工业常用的酸酸化至pH4.4-3.5的奶基品。术语“发酵的牛奶”是指如酸奶、keffiyeh的奶基品,或任何其他通过一种或几种乳酸杆菌或双歧杆菌的菌种发酵的奶基品。
该奶基品也含有蔗糖、稳定剂(磷酸盐、柠檬酸盐)和/或,如果需要,增稠剂(水解胶体),例如在酸化或发酵牛奶的情况下使用的果胶,和调味剂,如食品工业中已知的那些。
本发明也涉及制备含有容器和即饮饮料的组合件的方法,这种方法可以按下列的步骤实施:
-通过将所有的成分混合在一起制备奶基品,
-将该奶基品进行巴氏灭菌,
-将一氧化二氮或二氧化碳注入奶基品,
-将奶基品充入容器,充入量为85-91%,
-将液氮注入上部空间,
-将容器密封并消毒。
奶基品是通过将所有的成分混合在一起制备的,所有的成分也即是牛奶、咖啡(如果是咖啡风味的饮料),香料、蔗糖和稳定剂。然后这个混合物通过牛奶工业中常用的方法,例如管式或平板式的换热器,进行巴氏灭菌。然后往奶基品中注入气体,也即是对中性pH的产品优选采用一氧化二氮,或对于酸性产品采用二氧化碳。气体注入可以通过在线注入或在饱和桶中进行。饱和桶的压力在约0.4-0.6巴时,相应于一氧化二氮或二氧化碳的浓度为0.5-5g/l,可以得到最大量的泡沫。在某些情况下,甚至更高的压力也可以得到较大量的泡沫,但是,此时的产品不能保证呈现最佳的质量,因为泡沫会从容器中喷出来,而且因为容器的压力太高,在消毒时容器容易发生变形。
采用通常用于充填含气体饮料的充填机将饮料充入容器,即金属罐、聚酯瓶和其他任何耐压的容器。容器的充填量为85-91%,以便留出一个上部空间发生泡沫。然后往上部空间注入量为0.1-0.3g的液氮(相应于约40ml的上部空间),以便防止所有溶解的气体逸入上部空间,因而使饮料失去其发泡性。该液氮的量可以使容器中得到1.5-4巴的相对压力。然后将容器密封,例如通过卷边的方法。将该即饮产品进行最后消毒,例如在消毒罐中,于116℃下消毒12分钟。消毒需要的反压比不含任何气体的牛奶产品进行消毒时采用的反压更高。罐中显示的最大压力是9巴。
本说明书的下一部分是给出相关的实施例。
实施例1
一种香蕉风味的奶基品由8.5%的非乳脂固体、1.6%的乳脂、4%的蔗糖和香蕉香料组成。将一氧化二氮注入置于饱和桶内的奶基品,使得所述桶内的压力达到0.6巴。然后将该饮料充入铝罐内,其中留出12%的上部空间。将其量能够在罐内产生2.4巴压力的液氮注入上部空间。然后将卷边的铝罐进行消毒。
在饮用时,当即饮饮料被倒入玻璃杯后,产生高度1.5cm的泡沫。
实施例2
完全重复实施例1的条件,但是在这种条件下上部空间不充入液氮。该即饮饮料不产生泡沫。
实施例3
再重复实施例1的条件,但是在这种情况下注入较少量的液氮,使得罐内的总压力为1.3巴。该即饮饮料产生高度仅为0.5cm的泡沫,这显然是不够的。
实施例4
制备含有4%的非脂肪固体、1%的酪蛋白酸盐、1%脂肪、0.5%咖啡粉和4%蔗糖的咖啡风味的奶基品。该奶基品用磷酸盐稳定。按实施例1相同的方法注入一氧化二氮。然后将该奶基品饮料充入金属铝制的罐内,留出12%的上部空间。在上部空间注入一定量的液氮,使得最后的压力为2.5巴。最终的产品在高压釜中消毒。在饮用时,所述的产品产生高度3.5cm的泡沫。这是一种即饮的、开罐即发泡的卡普验氏棕色咖啡饮料。
实施例5
重复实施例4,但是在上部空间注入一定量的液氮,使罐内的最终压力为1巴。该即饮产品产生泡沫的高度仅为0.5cm。
实施例6
制备含有1.8%的非脂肪固体、9%的蔗糖和0.001%藻酸盐的奶基品,并且进行化学酸化或发酵。饮料的pH为3.8。按实施例1相同的方法将该饮料进行巴氏灭菌和注入二氧化碳。饱和桶中的压力为0.4巴。将该饮料充入金属罐。将液氮注入占总体积12%的上部空间,使得罐内的压力达到3.5巴。最后,这些罐在85℃的高压釜内消毒15分钟。最终的产品在开罐后产生2cm高度的泡沫。
实施例7
重复实施例6相同的条件,但是储存桶的压力为1巴。该即饮饮料打开时,饮料喷出容器。
Claims (7)
1.一种包含容器和置于所述容器内的长期限饮料的组合件,所述饮料是即饮的和处于压力下的,其特征在于该饮料是含有0.5-5g/l的一氧化二氮或二氧化碳的奶基饮料,并且容器带有相对于所述容器总体积的9-15%的上部空间,所述空间用氮饱和,使得其相对压力为1.5-4巴。
2.根据权利要求1的组合件,其特征在于,该容器选自金属封装容器和瓶子。
3.根据权利要求1或2的组合件,其特征在于,奶基饮料是选自稀牛奶、正常牛奶、浓缩牛奶、加入咖啡香料的牛奶、加入咖啡粉或咖啡提取物的牛奶、加入香料的牛奶或酸化或发酵牛奶。
4.根据权利要求3的组合件,其特征在于,奶基饮料也含有蔗糖、稳定剂、增稠剂和调味剂。
5.一种生产根据权利要求1-4中任一项的组合件的方法,这种方法可以按下列的步骤实施:
-通过将所有的成分混合在一起制备奶基品,
-将该奶基品进行巴氏灭菌,
-将一氧化二氮或二氧化碳注入奶基品,
-将奶基品充入容器,充入量为85-91%,
-将液氮注入上部空间,
-将容器密封并消毒。
6.根据权利要求5的方法,其特征在于,注入一氧化二氮或二氧化碳后,使得奶基品含有0.5-5g/l的气体量。
7.根据权利要求5和6中任一项的方法,其特征在于,在约40ml的上部空间内注入0.1-3g的液氮。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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EP99104547.7 | 1999-03-08 | ||
EP99104547A EP1034703B1 (fr) | 1999-03-08 | 1999-03-08 | Ensemble comprenant un conteneur et une boisson prête à boire |
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CN1266010A CN1266010A (zh) | 2000-09-13 |
CN1116209C true CN1116209C (zh) | 2003-07-30 |
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CN00103750A Expired - Fee Related CN1116209C (zh) | 1999-03-08 | 2000-03-08 | 包含容器和即饮饮料的组合件及其制备方法 |
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US (1) | US6669973B1 (zh) |
EP (1) | EP1034703B1 (zh) |
JP (1) | JP2000253860A (zh) |
KR (1) | KR20000062631A (zh) |
CN (1) | CN1116209C (zh) |
AR (1) | AR022866A1 (zh) |
AT (1) | ATE242975T1 (zh) |
AU (1) | AU774227B2 (zh) |
BR (1) | BR0000716A (zh) |
CA (1) | CA2298166C (zh) |
DE (1) | DE69908901T2 (zh) |
ES (1) | ES2200425T3 (zh) |
MX (1) | MXPA00002137A (zh) |
NZ (1) | NZ503029A (zh) |
PT (1) | PT1034703E (zh) |
TW (1) | TWI243647B (zh) |
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-
1999
- 1999-03-08 PT PT99104547T patent/PT1034703E/pt unknown
- 1999-03-08 DE DE69908901T patent/DE69908901T2/de not_active Revoked
- 1999-03-08 EP EP99104547A patent/EP1034703B1/fr not_active Revoked
- 1999-03-08 ES ES99104547T patent/ES2200425T3/es not_active Expired - Lifetime
- 1999-03-08 AT AT99104547T patent/ATE242975T1/de not_active IP Right Cessation
-
2000
- 2000-02-11 CA CA002298166A patent/CA2298166C/en not_active Expired - Fee Related
- 2000-02-23 NZ NZ503029A patent/NZ503029A/en unknown
- 2000-02-25 KR KR1020000009274A patent/KR20000062631A/ko not_active Application Discontinuation
- 2000-03-01 MX MXPA00002137A patent/MXPA00002137A/es active IP Right Grant
- 2000-03-02 BR BR0000716-1A patent/BR0000716A/pt not_active Application Discontinuation
- 2000-03-04 TW TW089103873A patent/TWI243647B/zh not_active IP Right Cessation
- 2000-03-06 AU AU20705/00A patent/AU774227B2/en not_active Ceased
- 2000-03-07 US US09/520,153 patent/US6669973B1/en not_active Expired - Fee Related
- 2000-03-07 JP JP2000061349A patent/JP2000253860A/ja active Pending
- 2000-03-08 AR ARP000101024A patent/AR022866A1/es active IP Right Grant
- 2000-03-08 CN CN00103750A patent/CN1116209C/zh not_active Expired - Fee Related
Also Published As
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---|---|
ATE242975T1 (de) | 2003-07-15 |
EP1034703B1 (fr) | 2003-06-18 |
NZ503029A (en) | 2001-08-31 |
BR0000716A (pt) | 2000-09-26 |
CA2298166C (en) | 2008-11-18 |
JP2000253860A (ja) | 2000-09-19 |
CA2298166A1 (en) | 2000-09-08 |
ES2200425T3 (es) | 2004-03-01 |
PT1034703E (pt) | 2003-10-31 |
TWI243647B (en) | 2005-11-21 |
EP1034703A1 (fr) | 2000-09-13 |
AU774227B2 (en) | 2004-06-17 |
AU2070500A (en) | 2000-09-14 |
US6669973B1 (en) | 2003-12-30 |
DE69908901D1 (de) | 2003-07-24 |
AR022866A1 (es) | 2002-09-04 |
MXPA00002137A (es) | 2004-10-13 |
KR20000062631A (ko) | 2000-10-25 |
DE69908901T2 (de) | 2003-12-04 |
CN1266010A (zh) | 2000-09-13 |
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